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Southwestern Stuffed Potatoes
Source: dLife

Potatoes stuffed with sour cream, green chiles, and corn.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 297.0
Total Carbs 27.2 g
Dietary Fiber 2.6 g
Sugars 5.9 g
Total Fat 9.8 g
Saturated Fat 4.1 g
Unsaturated Fat 0.2 g
Potassium 452.1 mg
Protein 22.5 g
Sodium 712.6 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 each  medium potatoes
2 tbsp  margarine
2 tbsp  fat free milk
0 1/2 cup  Sour Cream, fat free
0 1/2 cup  Chili Peppers, green, diced
15 1/4 oz  Corn, whole kernel, canned
4 each  scallions
1 cup  low fat cheddar cheese, shredded
1 pinch  paprika
  1. Preheat the oven to 400 degrees F. Wash the potatoes well and dry thoroughly, and place the potatoes directly on the oven rack. Bake for approximately 1 hour, or until soft when squeezed.
  2. Reduce the heat to 350 degrees F, and cut each baked potato in half lengthwise. Next scoop out the inside leaving a thin shell. In a mixer, mash the potato flesh with the margarine, skim milk, and sour cream, mixing well.
  3. Stir in the green chilies, corn, green onions, and cheese, combining well, and spoon the mixture into the shells, and top with the paprika, and bake for about 15 minutes, or until the cheese is melted and the potatoes are heated, and serve.

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